Power Greens, consisting of kale, chard, and spinach, are very popular, and can be found at most grocery stores. They make great salads, but also come in handy for southern greens. The Instant Pot is ideal for cooking the greens, and it’s very fast. With a southern husband, greens don’t go to waste, and I’ve found that purchasing the giant 1.5 pound bag (warehouse stores) gives me the opportunity to always have greens at the ready (it looks like a lot of greens, but when they’re cooked there are barely 6 servings). Instant Pot Power Greens is an easy recipe, and uses up most of the greens. These greens make a great side dish with southern vegetables, and I usually serve them with beans and cornbread.

I like to use these greens as a base for a yummy breakfast dish, Greens, Eggs, & Ham, which I adapted from a favorite cookbook . You can substitute collard, mustard, or turnip greens, or use kale if you like.

6 Servings

1 ounce thick sliced bacon, chopped
1 1/2 pounds power greens (chard, kale, and spinach)

3/4 cup chicken broth
1/2 teaspoon vinegar
1 teaspoon sugar
1/2 to 1 teaspoon crushed red hot pepper

1. Set the Instant Pot to the sauté setting.
2. Cook the bacon until it's crisp and has rendered it's fat.
3. Add the power greens and pour the chicken broth and vinegar over all.
4. Sprinkle with the sugar and red pepper.
5. Cover the pot, set the valve to sealing, and set to manual for 3 minutes.
6. When the cycle has finished, release the pressure, stir, and serve.

Amount Per Serving
Calories 86 Calories from Fat 15
Percent Total Calories From: Fat 17% Protein 22% Carb. 61%

Nutrient Amount per Serving
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 1 mg
Sodium 256 mg
Total Carbohydrate 13 g
Dietary Fiber 3 g
Sugars 1 g
Protein 5 g

Vitamin A 2% Vitamin C 1% Calcium 0% Iron 0%